This Chinese Roasted Chicken is amazing and extra easy. The skin is perfectly crisp and crackly, there’s no basting, and it’s served with a delicious soy-lime dipping sauce. Easy enough for a weeknight dinner!
Rinse your chicken with cold water inside and out and dry well with paper towels.
Combine sesame oil with spices in small bowl and mix well. Rub half of your spice mix under the skin of the breast side and back side. Rub the remaining spices on the outside of your chicken. Using some kitchen twine, tie up the chicken legs and wings. This makes for more uniform cooking.
Place your chicken breast side up in an oven safe skillet or roasting pan. Place in your preheated oven and immediately reduce the heat to 375 degrees.
Roast your chicken for approximately 20 minutes per pound, or until the temperature of the breast meat registers at 180 degrees.
Remove the chicken from the oven and let rest for 10 minutes in the pan. After the chicken has cooled, remove to a cutting board and let rest for an additional 10 minutes before carving.
Meanwhile, make the soy-lime dipping sauce. Add all ingredients to a small bowl whisk until combined.